Apricot & Walnut Muffins
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped dried apricots
- 1/4 cup water or orange juice
- 100 gm butter
- 2 eggs
- 1 cup yoghurt
- 1 large orange, rind and juice
- 1/2 cup chopped walnuts
To Prepare:
- Measure dry ingredients into a large bowl and mix well to ensure that brown sugar is evenly mixed through the other ingredients
- In another bowl, microwave the apricots with water/juice until all liquid is absorbed (1 min on high)
- Add butter, warming again if necessary, then mix in eggs and yoghurt, grated rind. Make juice from orange up to 1/2 cup with water, if necessary, and add this and the chopped walnuts
- Fold two mixtures together, taking care not to overmix
- Divide mixture evenly between 12 medium-sized muffin pans that have been coated with non-stick spray (use muffin cups for easier clean-up)
- Bake at 190C for 12-15 mins or until muffins spring back when pressed lightly